|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Cranberry-Walnut Tart |
|
Serves: 10 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Cranberry-Walnut Tart recipe on the web!!___ cup butter or margarine _ tablespoons sugar _ egg _ cup flour ___ teaspoon salt _ 1/2 cups cranberries cleaned ___ cup walnuts coarsely chopped _ eggs ___ cup light corn syrup ___ cup sugar _ tablespoon butter or margarine, melted Vanilla ice cream At least 2 1/2 hours or up to 1 day before serving: Preheat oven to 350°. In a small mixer bowl at medium speed, beat butter or margarine and sugar until creamy. Add egg and beat until well blended. At low speed, gradually add flour and salt; beat just until mixture forms a ball. Pat evenly in the bottom of a 9-inch springform pan, forming a 1-inch edge up sides of pan. Evenly sprinkle cranberries and nuts over pastry. In the small mixer bowl at medium speed, beat eggs. Add corn syrup, sugar and butter or margarine. Beat at low speed until blended. Pour over cranberries and nuts. Bake for 1 hour or until center is almost set. Cool on a wire rack. If making ahead, cover with plastic wrap and refrigerate. Serve at room temperature with ice cream if desired. Refrigerate leftovers. Chocolate Walnut Pie Million Dollar Pie Mocha Crunch Pie Peppermint Chiffon Pie Cranberry-Walnut Tart |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
